Preheat oven to 375 degrees. Take puff pastry dough out of freezer and let it come to room temperature.
Sprinkle half of the parmesan cheese and truffle salt on the counter. Place the puff pastry sheets on top. Using a rolling pin, flatten out the puff pastry sheets.
Fold the sheets in half, flip, and then repeat with a new round of parmesan and truffle salt. You can’t over-cheese it, trust me!
Roll the puff pastry out to roughly 1/8″ inch. Carefully slice into 1-1.5″ strips.
At this point, I like to fold the strips in half and then twist, making them a bit shorter and thicker. Do what you prefer!
Bake for 20 minutes or until the twists start to turn golden. Serve warm and enjoy!